Orzo vs Pastina
Orzo is grain-shaped pasta the size of a large rice grain. Pastina is any tiny pasta for broth; the smallest grade of all.
Side by side, to scale
10 mmOrzo: 6 to 8 mm by 2 to 3 mm
Pastina: 1 to 3 mm by 1 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Pastina |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Grain-shaped pasta the size of a large rice grain | Any tiny pasta for broth; the smallest grade of all |
| Length | 6 to 8 mm | 1 to 3 mm |
| Width or diameter | 2 to 3 mm | 1 to 3 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 7 to 10 min | 4 to 7 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Barilla | Barilla |
| Catalogue numbers | De Cecco no. 74, Rummo no. 27, Garofalo no. 26 | not measured |
| Cook time across brands | 5 to 11 min | 7 min |
| Brand dimensions | Rummo: 10.65 mm long, 2.6 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 62 | 8 |
| Pairs with | In brodo, Minestrone, Pasta salad, Lemon and butter, Pomodoro | In brodo, Minestrone |
Orzo
Small grains cook in broth or absorb a light dressing. Soups, a lemon and herb salad, a baked dish with tomato and feta, or cooked like risotto with stock and parmesan.
Pastina
Broth, butter, and parmesan. Or an egg beaten in at the end. It is comfort, not a sauce vehicle.
Can you swap them?
Orzo for pastina: yes, grains.
Both take In brodo, Minestrone.
Only orzo: Pasta salad, Lemon and butter, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.